This is a heartier variation of a traditional Southern comfort meal (whole wheat dumplings). Sticks to the ribs, fills you up, and is delicious and simple. With this meal, we like to have strawberry shortcake for dessert.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
Ingredients
- 3 green bell peppers, cut into large chunks
- 1/2 cup jalapeno peppers
- 1 pinch dried oregano
- 1 cup shredded mozzarella cheese
Instructions
- Preheat a grill for medium heat and lightly oil the grate.
- Place pepper chunks, skin-side up, on the preheated grill; cook until slightly charred, 3 to 5 minutes.
- Turn peppers over; place jalapeño slices on them. Top with mozzarella cheese and sprinkle with oregano. Grill until cheese melts; transfer to a plate and serve.
Nutrition Facts
| Calories | 54 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 99 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
It’s nice, simple, quick for a fast put together side. Kind of bland though. I would spice it up somehow next time
Wonderful easy recipe. We will be making it often
Yum. I’ll make it again.
Love this recipe. Simple and delicious
YUMMY
I thought these were ok, my husband did not like them at all, I thought that they really lacked a lot of flavor. I was surprised by how little flavor is in a fresh jalopeno pepper.
We really, really like these!! I’ve been making them for more then a year now and our favorite is with those small multi colored sweet peppers that come in a bag. I have also done them in the oven though the grill is the best.
Unbelievably tasty!
This recipe couldn’t be any easier! I used the smaller multi-color sweet peppers for a bite-size hors d’oeuvre. I was afraid fresh, un-grilled jalapeno would be too hot but 2 slivers the length of the pepper were perfect. They disappeared from the grill in seconds & I am making them again this weekend. You could vary this recipe in infinite ways.
Very good. Slice into quarters or eighths instead of halves.
OMG…. fabulous & easy. I combined this with another grilled peppers recipe…. the difference is that the peppers are marinated in balsamic vinegar and a bit of garlic powder for about 1 hour before grilling. The sweet and hot make a fabulous flavor contrast. Left the jalapenos off some of them for those that don’t like spicy and they were still fabulous. A great little appetizer when grilling.
Used jalapeno JELLY instead, we spread it underneath the mozza. Amazing!!
Awesome and easy recipe with a nice spice to it. I used pickled jalapeno slices for ease (rather than fresh jalapenos).
I made this as directed except I used fresh Mozzarella cheese and it tasted awesome! Thanks for the recipe.
These were absolutely amazing. I used red, yellow and green bell peppers. Filled some with mozzarella chunk and jalapeños and some with jalapeño Monterey jack cheese. Sprinkled with crushed red pepper flakes. We liked the Mozzarella okay but LOVED the jalapeño Monterey cheese much better. We did over a charcoal fire and the roasted pepper with the melted cheeses were a big hit…so easy to make if you are already grilling. A keeper in my recipe box.
We loved these! I have made them twice and have used cayenne pepper on the cheese to jazz them up. Next time will probably chop up the jalapenos to make them easier to eat.
These were amazing! I used yellow, red, and green pepper pieces. I don’t usually like hot things, but the jalapeno pieces were a must. They add a bite of flavor that resembles a healthy version of jalapeno poppers. I printed this recipe last week and have already had to make it twice!
Delicious! I made these with orange peppers, fresh oregano from the garden and mozzarella. My 3 yr old couldn’t get enough, and hubby and I loved them too!
added chopped up cherry tomatoes with the jalapenos. Awesome
Left the jalapenos out because we don’t like spicy food. They were a little plain though. I may try pepperjack cheese next time, and fresh basil and oregano.
I make this as a side regularly. This past time I changed it up by using Tony’s seasoning instead of oregano and cheddar instead of mozzerella and we liked it much better.